Chiang Mai chicken salad
Chicken fruit salad
- 500 GRAM CHICKEN BREAST, cut in strips
- 3 TBSP COOKED RICE
- 2 TBSP LEMON JUICE
- 3 TBSP FISH SAUCE
- BUNCH OF GREEN ONIONS, chopped
- 2 CHILI PEPPERS, chopped
- 200 GRAM LETTUCE
- PIECE OF LEMON GRASS, chopped
- GREEN CORIANDER
- HANDFUL DRIED SHRIMP
- 200 GRAM CHICKEN BREAST, cooked and cut in pieces
- 1/4 PINEAPPLE, cleaned and cut
- 1 APPLE, cleaned and cut
- SEEDS FROM 1/2 POMEGRANATE
- 2 STEMS CELERY, cut
- 50 GRAM ALMONDS, chopped
- SOME LETTUCE LEAVES, cut
- 3 TBSP MAYONNAISE
- 2 TBSP GINGER SYRUP
- 2 TBSP LEMON JUICE
Fry the chicken breast in oil for 7 minutes. Stir in the lemon juice, fish sauce, lemon grass, green onions, rice and chillies. Arrange the lettuce in a bowl. Spoon the chicken mixture on the lettuce and sprinkle coriander and dried shrimp on top.
For the dressing, beat the lemon juice, mayonnaise and ginger syrup well together. Toss the rest of the ingredients in a large bowl and pour the dressing over the salad just before serving, and toss once again.
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